Lemon chicken with black olives and green pepper

Rafal bring to home green pepper in brine , have a specific taste, add a very interesting flavor, I eat it, they are soft and after bit it slightly spicy. We found that the taste will fit perfectly into oil and lemon.

What's needed?

2 pieces  of chicken breast ,

2 tablespoons  olive oil ,

1 lemon and ,

8  black olives small ,

12 balls  of green peppercorns in brine ,

sweet paprika powder ,

Sea salt-MILL ,

Black pepper-MILL

With two breast to make 4 pieces. 
Sprinkle chicken breasts with lemon juice, sprinkle with salt, pepper and sweet pepper. Set aside in the fridge for 30 minutes. 
grill pan heat the oil and fry the breasts over medium heat after 2 minutes on one side. Remove them to a plate and cover with aluminum foil. The oil that was in the pan squeeze half a lemon, add two slices of lemon, olives, sliced ​​into rings and green pepper, fry everything together for about 3 minutes. 
Serve this sauce clearing chest.

Wings and brussels casserole with aromatic rosemary

What do we need? 
six wings, 
20 brussels, 
3 potatoes, 
2 onions, 
2 cloves of garlic, 
2 carrots, 
1 can of red beans, 
1 cup dry red wine, 
1 cup chicken broth, 
7 tablespoons of olive oil, 
7 sprigs of fresh rosemary, 
pepper black-MILL, 
sea salt-MILL, 
sweet paprika, ground

In a large pot pour a little olive oil and add the sliced ​​potatoes, sliced ​​carrots, Brussels sprouts whole, cut into eighths onion, fry for about 10 minutes (as it starts to pour oil scorch). After 10 minutes reduce the gas and gently pour water, add salt and cover with a lid to be strangled by 15 minutes. 
Meanwhile, preheat the oven to 180 degrees and grease wings 3 tablespoons of olive oil mixed with salt and sweet paprika and bake for 25 minutes. After this time, remove from oven.

After 15 minutes of cooking add a glass of wine and baked beans. Bring to a boil.

How to boil add the wings, throw the whole sprigs of rosemary and season with pepper. Cover with a lid and simmer over low heat for 15 minutes.

Then pour the broth, increase the gas and I cook uncovered for another 15 minutes.

Vegetables and juicy bits should be soft.

Mackerel fried with garlic, served on lettuce mix

We are fortunate that my dad has a hobby and loves to catch fish ... he's lived with my mother in Ireland and the caught fish are in Poland expensive or unavailable. I take from my parenta salmon, eel and mackerel. I've never had fried mackerel, usually smoked ... 

It is sated fish, quite fat... Its meat after frying was juicy, and most importantly without bones. WAS GOOD!

What do we need?

2 pieces  mackerel ,

4 cloves  of garlic,

0.5 pieces  of lemon ,

olive oil ,

Sea salt ,

Black pepper ,

thyme ,

sagebrush,

butter

milk, to soak

Mackerel clean, wash, cut their surface skin on both sides, salt and pepper the outside and inside and soak in milk, leave it for 1 hour in the refrigerator. 

Then put a piece of crushed garlic, lemon eighth note, mugwort and fresh thyme. 

On the grill pan fry in olive oil garlic cloves, put mackerel and fry for about 3 minutes on one side, then the other. 
We ate with potatoes and a salad of lettuce mix.

PORK CHOP A'LA STROGONOFF

We want to Stroganoff, but we did not find in the freezer beef... We found a piece of pork chop, we thought "why not, it may be good" ... And it was! Kind of stew, some approaching Stroganoff, well priced and came out cheaper than the original ;)

300 g boneless pork chop, 
wheat flour  to the roundness the meat, 
10 mushrooms, 
1 medium onion, 
sea salt, 
black pepper, 
1.5 cups of chicken broth, 
4 teaspoons tomato paste, 
cayenne pepper, 
oregano, 
gouda cheese, 
vegetable oil 


Wash pork cut into strips, season with salt, pepper and coat with flour. In a pot heat the oil, add meat. Fry, pour broth and cook over low heat (about 20 min). On the souce pan fry the chopped onion and mushrooms cut into thick slices, add to broth with meat. Add tomato paste and cook until souce reduce and thicken. Season to taste with salt, pepper, cayenne pepper, and oregano. Serve with cheese on top.

Roast duck stuffed with honey-glazed

Me and Rafal went to parents for a dinner ... surprise! 

"Children, the products are in the fridge, do something good" hehe well that we enjoy cooking so we roll up sleeves and get to work ... I open the fridge, look, and there is something what screams to me... BAKE ME!!!! With a smile on face I pulled out and showed Rafal, he said:

OH YES, DUCK!

What's needed?

whole duck,

1 apple,

1 orange

4 cloves of garlic,

1 tomato,

5 tablespoons of honey

salt,

pepper,

cayenne pepper,

marjoram dry,

thyme,

rosemary,

100 ml apple juice

Clean the duck, breast snick on their surface and cut wings (can be used for other meals). Rub spices on the outside and inside, give to the middle of duck cut into quarters apples, peeled oranges, tomatoes and garlic cloves crushed hand. 

To preheated oven to 190 degrees. Put the duck in baking tin arranged on the grid. Bake for about 1 hour.  

After an hour, remove from the oven, the resulting juice with fat transfer from baking tin into a bowl. Duck laid directly on baking tin, the resulting fat and juice combined with 100 ml of apple juice and honey, stir- use for irrigation and lubrication ducks during baking (at about 10-15min). Bake in this way for a 1 hour.  

After baking, remove from oven and allow about 10 minutes to allow the meat rested. To avoid scorching the ducks can be covered with aluminum foil. 

Serve with mix salad with sprouts in a sweet and sour sauce and poured with the blueberry sauce.

Casserole with white bean and black olives

Fresh herbs, black olives, and white beans ... One pot dirty! Great, just a little to clean. Casserole, we were inspired by the book  Simply Ming one-pot meals, Ming Tsai & Arthur Boehm.

However, our course is none of in the book, it is our simply casserole, invented from products that we had in fridge and in kitchen.

So we hed::
5 potatoes, 
0.5 cups of white bean, 
2 onions, 
5 cloves of garlic, 
2 breasts fillets of chicken, 
15 black olives, 
2 pepperoni, 
four balls allspice, 
3 bay leaves, 
1 stock cube, 
pepper black-MILL, 
sea salt-MILL, 
ground hot paprika, 
sweet paprika powder, 
5 small sprigs of fresh thyme, 
1 sprig fresh rosemary, 
herbs de Provence, 
5 tablespoons olive oil 

bean soak the day before. On the next day cook the bean in the water for about 40 minutes.
Peel the potatoes and cut into thick slices about 0.5 cm, medium sized onions cut into 8 pieces. Peel garlic, cut into slices, slice the olives into 3 parts, chilli at 1cm pieces together with seeds .. Breast cleaned and cut 3 parts from 1 breast. Prepare a bouillon (from stock cube or if you have your own) 1 cup. 
In a deep pot on the hot olive oil raw potato together with the onion and fry, add the garlic, after about 10 minutes remove from the pot. 
Then in the same pan fry the chicken add the cooked beans, olives and chilli-fry about 10 minutes. Add back the potatoes and onions, pour the bouillon. Add the spices and herbs and simmer covered, until potatoes are tender.

Pork tenderloin with mushrooms, onions and cilantro

I love mushrooms! At Tesco we found a pretty big bag for promotion. So a quick decision, what we should make for a dinner?! Running near the rack with groats something caught my attention, quick brake and cous cous was already in my basket ... The rest of the ingredients were already in the house: 

0.5 pounds pork tenderloin, 
10 mushrooms, 
1 onion, 
3 tablespoons of butter, 
2 cloves of garlic, 
coriander , 
black pepper, 
cayenne, 
sea salt,  
soy sauce,

Wash and clean the pork tenderloin, cut it in smaler pieces, season to taste (salt, pepper and cayenne pepper). Slice the onion and garlic. Clean mushrooms and abscise the feet. 
Melt butter in a frying pan, put on the pork tenderloin and mushroom caps. Fry the tenderloin on each side on low heat for about 4 minutes on one side. Mushrooms also reverse but be careful not to get burned, or remove them to a plate faster. Tenderloin also put on a plate when it will be ready. On the fat from tenderloin what stay on frying pan  fry onion and garlic, give some soy sauce, pepper and salt. When is ready put on tenderloin and gently pour the fat that was created. Sprinkle with fresh coriander. Handed course with cous cous.

L'canard germees - the roast duck in French

Elegance France! As for me, on the plate are just DELICIOUS things ... I was looking for Paris carrot but unfortunately I could not find them so I decided to buy baby carrot, which are available in every market. 

And of course, sunflower sprouts ... something delicious! I do not have raised this but in the near- of course. Sprouting appliance + many types of seeds :) DREAM!

We will need:
2 duck legs,

1 pack of baby carrots,

30 ml Dijon mustard,

100 ml dry red wine,
1 pear,
2 cinnamon stick,
400 grams of sunflower sprouts,
1 handful of walnuts,

Marinade:
80 ml ​​olive oil,
30 ml honey,

10 ml lemon juice,
thyme,
marjoram,

anise,

black pepper,
salt, 

1  One day earlier legs of ducks cleaned and put in a marinade made ​​from olive oil, mustard, honey, lemon juice, thyme, marjoram, anise, salt, pepper for 24 hours. 

2 The next day, bake on baking tin at 180 degrees for one and a half to two hours, pouring wine in the meantime. 

3 Take on the frying pan 2 spoon of the sauce that was created during the cooking process. Stew on it pear adding cinnamon sticks.

4 Ready duck legs place on sprouts and stew pears, sprinkle with walnuts before lightly baking on a dry frying pan.

5 Serve with steamed baby carrots al'dente enhanced with butter.